Millet Risotto
30 min
Veggie
18420
For 2 Portions
100 g
millet
70 g
corn, canned
40 g
green peas, frozen
40 g
Parmesan
20 g
Italian seasoning, frozen
2 g
parsley, fresh
1
carrot
1
zucchini
1
red bell pepper
1
shallot
2 pinch(es) of
chili powder
1 tbsp
butter
1/5 l
vegetable broth
salt
1. All set?
2. Cook millet in vegetable broth for 15 min. Then let sit.
3. Meanwhile, peel and finely chop carrots.